Deep Lemon Tart
I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version. And here it is – thicker than is usual which, quite rightly I think, includes much more filling than pastry.
If you want to serve it warm you can prepare everything in advance – and pour the filling in just before you bake it.
|For the pastry base:|
|6 oz (175 g) plain flour|
|1½ oz (40 g) icing sugar|
|3 oz (75 g) softened butter|
|1 large egg, separated|
|For the filling:|
|zest of 6-8 lemons and 10fl oz (275ml) juice (about 6-8 lemons)|
|6 large eggs|
|6 oz (175 g) caster sugar|
|7 fl oz (200 ml) whipping cream|
|a little icing sugar|
|Need help with conversions?|
|You will also need a deep, fluted quiche tin with a loose base 9 inches (23 cm) in diameter and 1½ inches (4 cm) deep, lightly oiled.|
This recipe is taken from Delia Smith’s Winter Collection and Delia's Vegetarian Collection
The best way to make the pastry is in a food processor. To do this add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest.
To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well.
Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about ¼ inch (5 mm) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first.
Bake on the baking sheet on the middle shelf for 20 minutes, then, as you remove it, turn the temperature down to gas mark 4, 350°F (180°C).
To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly. Now pour it all into a 2 pint (1.2 litre) jug.
The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it).
Bake for about 30 minutes or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled.
Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Another souffle recipe that is perfect for entertaining as it doesn't collapse, allowing you time to get the dessert on to the table. The hot lemon curd is a revelation!
This famous English classic needs a revival. It is supremely light, squashy and fragrant with lemons. Why did we ever forget about it?
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Light and fresh with zingy citrus and herbs: what more could you want from a veggie pasta dish when you're hungry but don't have much time to cook?
Chicken with a creamy lemon sauce used to be a very popular dish and definitely deserves a revival, as it's an easy way to jazz up a simple roast chicken.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Most Popular recipes
Flavours of France plus win Le Creuset cookware
reheating carved turkey
11 Dec 2013 08:07
06 Dec 2013 12:44
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
10 Dec 2013 22:07
06 Dec 2013 09:54
10 Dec 2013 11:07
05 Dec 2013 16:54